I think this recipe needs a shorter name haha. I don't actually call it all that, I usually something more like "Its chicken with some other stuff. Eat it." Do not judge it based on appearance. It is one of those that don't look very appealing at all but taste yummy! It is a little on the runny side so we eat it over rice the first day. The leftovers (if you have any!) are still good over rice the next day but also work well on a tortilla since it thickens up in the fridge.
INGREDIENTS:
Boneless Skinless Chicken Breasts (I use a 2.25 lb bag and dump it all in, still frozen)
15 oz can black beans, drained and rinsed
15 oz can corn
15 oz can Rotel
1 pack dry Italian Dressing mix
8 oz cream cheese
DIRECTIONS:
Place chicken in crockpot. Top wtih beans, corn, Rotel, and dry Italian mix.
Cover. Cook 4-6 hours, stirring a couple times throughout.
Once chicken is done (and about 30 minutes before you want to eat), shred the chicken and add cream cheese. Mix in until well blended. It will probably be soupy. Keep cooking on low, but leave the lid off to help thicken.
Serve over rice or pasta (or however else you want).
Adapted from HERE
INGREDIENTS:
Boneless Skinless Chicken Breasts (I use a 2.25 lb bag and dump it all in, still frozen)
15 oz can black beans, drained and rinsed
15 oz can corn
15 oz can Rotel
1 pack dry Italian Dressing mix
8 oz cream cheese
DIRECTIONS:
Place chicken in crockpot. Top wtih beans, corn, Rotel, and dry Italian mix.
Cover. Cook 4-6 hours, stirring a couple times throughout.
Once chicken is done (and about 30 minutes before you want to eat), shred the chicken and add cream cheese. Mix in until well blended. It will probably be soupy. Keep cooking on low, but leave the lid off to help thicken.
Serve over rice or pasta (or however else you want).
Adapted from HERE
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